Photograph of the finished Tlayuda

Mexico · Bánh ngô lớn nướng than Tlayuda

Tlayuda

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 4
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Black beans Black beans 8.5 oz
  • Photograph of Oaxaca cheese Oaxaca cheese 8.5 oz
  • Photograph of Beef Beef 12.7 oz
  • Photograph of Cabbage Cabbage 5.6 oz
  • Photograph of Tomato Tomato 2
  • Photograph of Avocado Avocado 1.2

Method

  1. 1 Cook the black beans until tender, then blend until thick. Simmer for another 5 minutes to reduce the sauce and prevent the cake from becoming soggy.
  2. 2 Spread the rendered lard from the bottom of the large tortilla all over; this is the asiento layer that gives tlayuda its characteristic smoky flavor.
  3. 3 Spread the beans on top, then sprinkle shredded Oaxaca cheese to completely cover the surface of the bread.
  4. 4 Place the cake directly on the charcoal grill for 4 minutes, until the bottom is crispy and firm like a cookie, but not burnt.
  5. 5 Grill the thinly sliced beef for 3 minutes, then arrange it on top of the shredded cabbage, tomatoes, and avocado, and fold the pastry in half.

With an appliance

  • Oven 45 min

    Replace step 4: place the large tortilla on the middle rack of the oven at 240 degrees for 6 minutes and rotate the tray at minute 3; the beef in step 5 is still cooked separately. The crust is evenly crispy without being rotated over charcoal, resulting in a lighter smoky flavor compared to the original tlayuda.

Start cooking